And moving on... I got some great responses from people who were mindfully eating fruit after the last post. Here are a couple of awesome pics that were tweeted:
This one was tweeted by @SamanthaUF. Aside from being hilarious, it's a great example of an awesome breakfast.
This one was tweeted by @LilMsSweets. This is a great evening sweet snack. Have you ever eaten a raisin slowly and mindfully? They're pretty delicious.
And now for MY #i8this update. Saturday morning we drove to the Home For Wayward Triathletes (HFWT) to train and hang with some of our best buds. We rode the Quassy Rev3 course and now I'm even more excited to race it. You can check out John's wicked cool review of it here. It was fun doing #i8this with the group and talking about our different goals and supporting each other. On Sunday we did a 4-mile hilly running race. It was my first chance to test out my running pace after feeling like I've been dragging for a couple of weeks. I finished in 29:59 which is a 7:30 pace and I felt great. I could have held that for a few more miles, for sure. John won the race overall and Phil came in 6th.
After leaving the HFWT we went home to cook and eat some of our stockpiled organic produce. I love having a fridge full of that stuff. I ended up making my typical pre-race meal: brown rice pasta with sauteed garlic and greens. John requested more veggies and protein so we added broccoli, carrots and kidney beans. It was delicious and only took about 20 mins. Don't be fooled by this being my race day eve dinner. I would eat it any other time with more of the focus on extra veggies, though I would leave out the extra veggies and kidney beans BEFORE a race to avoid GI issues from the added fiber.
(We had some issues with our cameras so it's not a great pic. That's a candle lit lamp from Granada in the background)Guru's Pre-Race Pasta
brown rice pasta
3 cloves garlic, chopped
1 bunch swiss chard (or any other leafy green)
3 carrots (optional)
1 head of broccoli
1 can organic kidney beans, drained (optional)
salt and pepper to taste
1. Start cooking the pasta.
2. Saute the garlic in olive oil until golden, then add carrots, then broccoli. Saute for 2 mins.
3. Add the chard to the veggies and saute until soft and vibrant (some greens may need a pre-cook).
4. Combine the pasta with the veggies and kidney beans.